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Beef Tenderloin with Spinach, Roasted Garlic & Red Wine Reduction Recipe

Beef Tenderloin with Spinach, Roasted Garlic & Red Wine Reduction recipe


This is a yummy dish with beef and veggies. You cook beef in a pan and make a sauce with garlic and red wine. Then you put the beef on spinach and pour the sauce on top.


4 (6 oz) beef tenderloin steaks
1 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 head garlic
1/2 cup red wine
2 cups baby spinach
1 tbsp unsalted butter
1/2 lb shiitake mushrooms
1 tbsp soy sauce


Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Drizzle with 1 tbsp olive oil, wrap in foil, and roast in the oven for 25 minutes.
While garlic is roasting, season the beef tenderloin steaks with salt and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the steaks and cook to desired doneness, about 4-5 minutes per side for medium-rare. Transfer to a plate and cover with foil to keep warm.
Clean and slice the shiitake mushrooms.
In the same skillet, add the mushrooms and cook until browned, about 5 minutes. Add soy sauce and cook for another 2 minutes.
Remove the garlic from the oven and squeeze the roasted cloves into a small saucepan. Add red wine and bring to a simmer over medium heat. Cook until the liquid is reduced by half, about 10 minutes.
Stir in the butter until melted and the sauce is slightly thickened.
Place a handful of baby spinach on each plate.
Place a steak on top of the spinach and spoon the mushrooms around the steak.
Drizzle the red wine garlic sauce over the steak and serve immediately.

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